Dec 30, 2006

2006 was a wonderful year for me. I made a lot of friends through this Blog and at this time, I want to thank everyone who took time to convey their Comments/Feedback. The Sweet Words are sure a Big Encouragement to me. I also extend my thanks to everyone who visit my site.Special thanks to my Friends and Relatives for sharing their secret recipes with me. Many thanks to fellow blogger buddies who share their version of recipes and making it available to everyone.

I am very delighted to announce that this blog 'Try This Recipe' is 50 Recipe Posts old. I started active blogging only from early october of 2006, and I am very happy that this site has been visited more than 7,000 times with up to 16,000 page views.

Once again, thank you for all the support and encouragement and I Wish you all a very very happy new year 2007. I hope to find more friends the coming year too.

One of my most favorite Muffins, which I think is the King of all Muffins, is the ‘Banana Nut Muffin’.I just can’t believe that I made the Eggless version of these Muffins right in my Kitchen. They came of really well. Very soft and Fluffy. These Muffins filled the Room with the Banana Flavor. The Ingredients part of the Recipe I followed Saffron Hut’s recipe for Banana Nut Muffins. I am really thankful to her for sharing the wonderful Recipe. Here is how I made the Muffins.

Ingredients:

For 12 Muffins:

Ripe Bananas- 4

Sugar – ¾ Cup

Melted Unsalted Butter – 1/3 Cup

Baking Powder – 1 teaspoon

Baking Soda – 1 teaspoon

All Purpose Flour – 1 ½ Cups

Half Cup Walnuts – Finely Chopped

Method:

Preheat Oven to 375 degrees F.

Line the Muffin Pan with the Muffin Liner Paper Cups.

Mash the Bananas in a medium size bowl.

Add the Melted Butter and Mix well using a Rubber Spatula.

Add in the Sugar and Stir well. Keep this Bowl aside.

Take another Bowl, preferably Large. Add the Flour. Mix in the Baking Powder and Baking Soda using a Whisk.

Make a well in the Center of the Flour and Pour in the Prepared Banana Mix in the Middle and Stir using the same Rubber Spatula. Do not over mix. The Flour must get moistened.Mix well only for a minute or two. Do not use any kind of Electric Hand Mixers.

Keep aside 1 tablespoon of Finely Chopped Walnuts and stir in the remaining nuts in the batter.

Fill ¾ of the Muffin Cups. Use a Spoon to fill the Cups.

Sprinkle the remaining nuts on top.

Bake it in the Oven for about 35 minutes approximately, until the Muffins are golden brown.

Dec 27, 2006

I often relish this Delicious Delicacy with all the Vegetables in it. My Mom used do Bisi Bela Bhath with only Pearl Onions and its Heavenly taste has always been my favorite since childhood. I wanted to try the same Bisi Bela Bhath with 'No Vegetables' including the Pearl Onions. I did not find any major difference in taste as it still had the same Terrific Taste. Here is the recipe for the Bisi Bela Bhath with no Vegetables.

Ingredients:

Rice – 1 Cup (I used Ravi Sona Masoori)

Thoor Dal(Red Gram Dal) – ¾ Cup

Oil – 1 tablespoon

Mustard Seeds – 1 tablespoon

Urud Dal – ½ tablespoon

Tamarind Concentrate – ¾ tablespoon

Turmeric Powder

Salt

Asafoetida

Curry Leaves

Ghee – 1 tablespoon

Gingili Oil (Nallennai) – 2 tablespoons

Peeled Small Onions (Pearl Onions) – 1 Cup (Optional)

Ghee Fried Cashews (Optional)

Roast Separately and Grind Together:

Coriander Seeds (Dhania) – 1 tablespoon

Fenugreek seeds (Mentha) – ½ teaspoon

Urud Dal (Black Gram Dal) – 1 tablespoon

Channa Dal (Bengal Gram Dal) – 2 tablespoons

Cinnamon – 1-inch stick

Cloves – 3

Desiccated Coconut – 2 tablespoons

Red chillis - 3 or as per the heat you want

Method:

Mix Rice and Thoor Dal together and Cook in Pressure Cooker or Cook Rice and Thoor Dal Separately and Mix together, whichever method is Convenient.Keep it aside. When Cooking Together Use a little Extra Water.

Heat Oil in a Large, Deep, Heavy Bottomed Kadai, Tamper Mustard Seeds, then add Urud Dal. When it turns light Brown. Fry the Pearl Onions for two minutes and add 2 Cups of Water and Let it Boil until the Onions are tender. If No Onions are used, directly add 2 Cups of water to the Seasoning.

When it starts to boil, add Tamarind Concentrate, Turmeric Powder, Curry Leaves and Asafoetida and let it Boil for 5 minutes.

Add the Ground Powder and Let the content Boil for a Couple of Minutes.

Now Reduce the Heat and Mix in the Cooked Rice and Dal Mix and Add Salt. Mix gently until even Distribution. Mix in the Gingily oil and Ghee. Garnish with Cashews. Serve Warm with Raitha and/or Chips.

Grind the Coconut along with Green Chillis, Cumin and Pepper and Keep it aside.

Heat oil in a Pressure Pan or a Kadai Pressure Cooker.Tamper the Mustard Seeds, and add Asafoetida. Add the Pumpkin and Sprouted Moong and Fry for a Minute. Add only 1-Cup Water and Stir. Close Closed until Pumpkin and the Moong are Cooked. If using a Pressure Pan, cook for 1 whistle. Then add Salt and Stir. Now, add the Ground Coconut and Stir. Let the Content Heat up. Remove from Heat when it starts to boil. Add the Curry Leaves and Coconut Oil and Stir. Serve for Rice or Chapathis.

Alternative Easy Method:

Pressure Cook Pumpkin and Moong together for 1 or 2 whistles, using just enough Water.

Heat oil in a Kadai, tamper the Mustard Seeds and add Red Chillis. Sauté the Onions. Add the Chopped Radish Leaves and Grated Radish and Stir. Sprinkle little water and Keep under Dhum until the Radish and the Leaves are Cooked. Now, Add the Peanut Powder and Salt. Stir until even Distribution. Serve as a Side.

Recipe Contributed and Photographed by my Sister In Law Smt. Usha Venkatesh.

Jaya had posted a wonderful recipe with Cauliflower. The recipe was so tempting that I tried it the same day. It came out really well. It was an instant hit. Here is the Picture of the Milagu Cauliflower that I did. For Recipe Details, Please Click Here. Thanks Jaya, for sharing the recipe.

Heat Butter in a Kadai/Pressure Pan, add the Onions and Sauté. Add the Bay leaf and other Vegetables. Stir. Let the content heat up. Add just enough water to cover the vegetables. Add the Mint Leaves. Add little Salt and Stir. Pressure Cook for 10 minutes.

Let the Content Cool down.

Take the Bay leaf out and Grind the Vegetables along with the Stock to Soup Consistency.

Reheat the Soup, Add the Milk and Let it come to a Boil. Add Salt to taste and Pepper. Garnish with Mint Leaves or Cilantro and Serve Warm.

Chop the Long beans. Put the Chopped Beans in a Microwave Safe Bowl (Which has a Lid). Wash the Beans and Drain all the water. Close the Bowl leaving a small gap for Vent and Place it in the Microwave on High for 7 Minutes Approx. The vegetable should be wet before placing it in the Microwave.

When it’s done. Heat Oil in a Kadai, Add Mustard Seeds, when it sputters add Urud Dal. When it turns light brown add the Cooked long beans. Stir. Add Salt and Asafoetida. Stir until even distribution. Then, turn down the heat completely and add the Desiccated Coconut and stir. I do not use any kind of Chillis in this recipe. Serve as a Side.

Dec 5, 2006

2 Long Ridge Gourds – The skin should not be shrunk too much between the ridges.2 Green Chillis slit three forth verticallyAsafoetidaSaltTamarind Concentrate – very little, may be less than ¼ of a small spoonCurry Leaves – 1 stalk

Method:

Peel off the Ridge Gourd Skin and Cut both the ends. Taste for Bitterness. Do not use Bitter Ridge Gourds. Dice the Ridge Gourd.

Heat the Diced Gourd along with the Green Chillis in low Heat. Do not add water. The Gourd itself will let out some Water. Stir occasionally and Cook for a while until all the water is evaporated. Let it cool down.

Take out only one Green Chilli and Grind the Cooked Gourd (with one green chilli) along with Asafoetida, Salt, Tamarind Concentrate and Curry leaves. Grind to a smooth Paste. Season if you want to. Serve this Chutney with Steaming Rice.

Heat Oil in a Pressure Pan or Kadai, Add Mustard Seeds, when it sputters, add the Urud Dal and Cumin Seeds, then add the chopped Tomatoes and fry until the tomatoes are cooked. While it is boiling, add Asafoetida, Red Chilli Powder, Turmeric Powder, Dhania and Salt. Add little water if needed. The consistency should not be too thick or too loose. Let it cool down.

Grind the Rajma along with the Tomato Gravy to a smooth Paste.

Mix in the chopped Coriander leaves.

This chutney can be served as a side for Chapathis or can be Mixed with Rice. This can also be used as a Spread for Toasted Bread for a high Protein Breakfast.

Heat oil in a heavy, large Kadai and add mustard seeds, when it sputters, add Urud Dal. When it starts turning light brown add the Chopped Onions. Sauté in medium heat and when the onions turn translucent add turmeric, salt, Asafoetida powder along with Diced Mixed Vegetables. (If onions are not used, add the mixed diced vegetables directly on the seasoning) Fry until the Vegetables are tender. Stir occasionally, and now add 2 to 3 tablespoons of the ground powder. Mix well and now add the cooked rice. Mix very gently and when its ¾ mixed, add Ghee and then mix again until even distribution. Garnish and Serve Warm with Raitha/Chips.

Nov 26, 2006

This is one of my most Favorite Food. Being Vegetarian, I miss out a lot of Baking, But trying out various recipes that do not call for Eggs. (I do not prefer Egg substitutes). This is a Wonderful, Very Simple and Tasty Recipe for an Eggless Cake. Since I love Saffron and Walnuts, I have added it to the Cake and that's 'Saffron Walnut Eggless Cake'. Hmm…. simply delicious. A bite of the Brown Crest combined with the Soft Inner Texture…. Tastes really good when served with hot Coffee in the morning. Hey, this Cake is not just for the morning hours. I munch this delight any time of the day. Here is the recipe.

Ingredients:

2 cups Maida Flour

1/3 cup Butter

1/2 cup Powdered Sugar

1/2 can of Sweetened Condensed milk

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp vanilla essence

a pinch of yellow/lemon color powder

Water as needed

1 Cup Chopped Walnuts

3-Tablespoon Tutty Fruity

Saffron, 1 teaspoon

Milk – 1 tablespoon

Add Saffron to Milk and stir. Keep it aside.

Method:

To the Maida Flour, add the baking powder, baking soda, and vanilla essence. Mix well using a dry Whisk. Keep it aside.

Put melted Butter in a bowl and add Powdered Sugar and using a Whisk or an Electric (Hand) Mixer, mix thoroughly.

Add Condensed milk and mix really well.

Add Maida in one thirds and mix gently (I mean, without using any motorized mixer) and beat unto a cake-like batter. While mixing the Flour, if the Consistency is tight, add little water and mix manually (Not using an Electric Mixer). When all the flour is well incorporated, Using an Electric Mixer, Mix for 3 to 4 minutes. You can still mix using a Whisk if you don't have an Electric (Hand) mixer.

Dip a handful of florets in the batter; drain excess batter and deep fry until golden brown. When all the florets are deep fried, In a Kadai add all the florets along with Green Onions and the Sauces. Toss the Florets for a couple of minutes in Medium heat. Serve piping hot. Serve with Ketchup.

Peel off the Potato Skin and chop it into small cubes. Heat Oil in a Heavy Kadai, preferably Non-Stick, Add Mustard Seeds, when it sputters, add the chopped Potatoes and give a stir. Fry for a couple of minutes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Stir occasionally. Sprinkle very little water if Potatoes stick to bottom of the Kadai. Fry until Potatoes are cooked. Serve as a Side dish for the Rice. I love this curry with Saaru Anna (Rasam). It’s a very simple dish. Quick and Easy.

Microwave Method:

Peel off skin and Chop the Potatoes. Put it in a microwave safe bowl that has a lid. ( I use a Microwave Rice Cooker). Wash the vegetable and drain off the water. Close with the lid leaving space for Vent. Cook in Microwave on High for 5 minutes.

Heat oil in a Kadai and Add Mustard Seeds, when it sputters, add the Potatoes and add Turmeric Powder, Red Chilli Powder, Asafoetida and Salt. Give it a stir and fry for a minute. Turn Off Heat. Serve as a Side.

Heat oil in a Kadai and add mustard seeds, when it sputters, add Cumin and Urud Dal. Then add the chopped Tomatoes. Fry until the Tomatoes are cooked. When it is boiling, add Turmeric Powder, Asafoetida, Red Chilli Powder and Salt. Fry for sometime and let the spices blend well with the Tomatoes. Now, add the Mint leaves and fry for a couple of minutes. Turn off the heat completely. Let the content Cool. Grind it to a smooth paste. Do not add water. Tasty Chutney is ready for Dosa or Idli.

Apply little oil in your palm and scrape the Plantain (Just remove the green layer using peeler). Dice the Plantain into small cubes.

Heat a heavy bottomed Kadai, preferably non-stick. Add the Plantain and give it a stir. Keep in Low Heat. After sometime, Sprinkle very little water over the vegetable and add Salt, Red Chilli powder, Turmeric Powder and Asafoetida and give it a stir and continue roasting in low heat. Stir occasionally. If the vegetable becomes extremely dry, sprinkle little water. Do not damp the vegetable too much. Keep in low heat until the vegetable is cooked. Keep a little longer if you want a crispy plantain roast.

Nov 20, 2006

Tomatoes – 5 medium sized (Blanch the Tomatoes and grind it to a paste)

Garlic cloves – 4

Cumin seeds - 1 teaspoon

Oil – 3 teaspoons

Red Chilli Powder – ¾ teaspoon

Dhania Powder – 2 teaspoons

Cumin Powder – 1 teaspoon (Optional)

Turmeric Powder – ½ teaspoon

Salt

Evaporated Milk – 1 can

Crumbled Paneer – fresh crumbled paneer (I used readymade fresh fried cubed paneer which I found in the freezer section from an Indian grocery store)

Method:

To prepare Paneer at home:

Ingredients:

Milk – 4 cups

Lemon juice – 3 to 4 tablespoons or as required

Heat milk in a pan, when it starts to boil, add lemon juice and reduce heat for one or two minutes. Keep stirring. When whey separates from paneer, remove from heat. Drain it through a muslin cloth and hang it , till all the water goes off.

Shahi paneer preperation:

Heat oil in a heavy kadai. Add the Cumin seeds, Onions and Garlic and sauté until the onions turn translucent. Add the Tomatoe Puree and fry until the Tomato Puree is cooked. Add the Masala Spice Powders and allow it to boil for a couple of minutes. Let all the spices blend with the gravy. Reduce the heat completely. After the bubbling disappears, add ¾ of the evaporated milk and stir. Add the crumbled Paneer (or readymade fried paneer) and stir and Keep it closed. Serve hot with Chapathis,Naan or Parathas.

Nov 17, 2006

“Oru maalai elaveyil neram, azhagaana ilai udhir kaalam……” (meaning, "one day on a beautiful fall season" - a song from a tamil film Gajni), I wanted something warm and a mildly spiced meal. A very simple dish, cause I was already feeling sleepy on a cold autumn day and didn't feel like cooking much. I thought hey, why not make a simple Pulao and the simplest Pulao that came to my mind was Green Peas Pulao. Here it is.

Heat Ghee/Oil in a Pressure Cooker (mine is heavy kadai pressure cooker from prestige), add Sonf, Cloves, Cinnamon, Bay Leaf, Garlic, Green Chillis and Onion. Sauté until the Onion turns translucent. Add the Peas, then Salt and stir. Allow the content to heat up. Drain the water and add the Basmathi rice to the heated content. Give a stir and allow it to get heated. Add 1 cup water and cook closed. Cook in high for 1 whistle and take the cooker away from the Cooking range, if it is electric cooking range. Open the lid after 15 to 20 minutes. Note: Do not open even if the indicator shows its ready to open). Warm Peas Pulao is ready. Garnish with Coriander leaves.

Nov 15, 2006

This is my Amma’s most Beautiful, Colorful and Tasty Creation. I love this Sweetie, Fruity and Nutty Pulao. Because it is colorful and has the fruits and nuts and since we use Saffron, we named it Kashmiri Pulao. The recipe for the Pulao is very simple but a little time consuming, since we have to gather all the ingredients. Once everything is assembled, it’s just mixing the ingredients with the rice. Very Simple and definitely worth the try. Here is the recipe.Ingredients:

Nov 10, 2006

A little note: Before buying Urud dal, ensure the packet has some whitish powder all around the inner walls of the packet and the Urud Dal is whitish in color, Urud dal can be either whole or split. I use Split. (I use Pooja Brand)

In the morning, wash the urud dal, add fenugreek seeds and soak in water.

Mix the idli rice and masoori rice. Wash and soak in water. Wash the poha several times and add it to the soaked rice.

After 3 hours, using the same water, grind the Urud Dal in a Wet Grinder. You can add water while its grinding, see to it that it doesn’t get too watery. Grind until you see some small bubbles. The tip is, when you think its done, grind for 10 more minutes. Take the ground urud Dal and transfer it to a large bowl.

Grind the rice using less water. Let it grind until it is well ground and you don’t feel any coarse rice when you touch the Batter. The tip is, when you think its done, grind for 5 more minutes. (The ground batter should not be too loose or too thick)

Now, pour the Rice Batter on Urud Batter. Add required amount of Salt and Mix well using your hands. Mix really well until everything blends well. Pour it in large containers. I use three boxes. Fill only half the containers. Keep it partially closed in the Oven (Please Do not Switch ON the Oven). Keep it in the oven overnight for fermentation. The next morning the batter is ready for making SOFT IDLIs.

To Store, Refrigerate the Batter. Each time you open a box, you can make soft iddlis.

To Make Idlis:

Grease the idli plates with ghee. fill the idli plates with batter and steam cook covered for few Minutes. I use non-stick idli plates. When the Idlis are done, Take the Plates out and keep it aside for sometime. Let all the steam go away. Then scoop the Idlis.

To make the idlis look more interesting, put a spoon full of grated carrots in the plate before pouring the batter.

Fry the remaining Onions and the chopped Tomatoes using very little oil. Fry for a couple of minutes and let it cool. Then, grind this along with the Ground Powder and keep it aside.

When the Onions are cooked, add the Tamarind Extract, Asafoetida and Salt and let it boil for sometime. Add the Ground paste and stir well for a couple of minutes. Reduce the heat and add the cooked Toor Dal and stir.

Chop the Onion finely. Sauté the onion using very little oil. When the Onion turns light brown, add the Sprouted Moong. Add Salt and stir for a minute. Add 1½ cups Water. Stir and Keep closed until the Moong is cooked. Then, add the Cumin Powder, Dhania Powder and Red Chilli Powder and Stir well. Let it boil for a couple of Minutes. Then, turn the heat down completely and add the Lemon juice. Garnish with Coriander Leaves. Serve with Chapathis.

Mix the Fine Rava, Rice Flour, Maida and Salt. Add little water and make a thick batter without lumps. Keep it aside for one hour.

Meanwhile, chop finely the Onion, Green Chillis, Curry Leaves, Coriander Leaves. Mix all the chopped ingredients together along with Cumin seeds, and Pepper and keep it aside. If you are using a chopper, put all the ingredients together and chop finely.

After an hour, dilute the batter using more water and add the chopped ingredients and mix well.

Preparing Dosa:

Heat a Tawa and pour a ladle full of batter in circular motion from outside to center. Dribble oil around the corners of the dosa. Leave until golden brown. Flip the dosa. When both sides are done serve hot with Coconut chutney.

Nov 6, 2006

I had a small bunch of Mint and a ripe Pomegranate in my pantry. A wild idea struck me. Why not combine the two to make a Chutney that I have never tasted before. A Chutney for the Dosa that I was planning for the night. The idea worked and the result was a delicious sweetie, minty chutney. My husband and my little daughter loved it. Try this recipe. (The yield for the recipe below is very little. You can increase the Measurements Proportionately, if you want more chutney.)

Grind the Pomegranate Seeds with Cummin Seeds, Green Chilli and Salt, to a smooth paste. Do not add water as the fruit has enough juice to grind. (The Paste will be a little Coarse due to the seeds and that’s okay.) Now add the mint and grind again until the mint is ground to a paste. Chutney is ready in Seconds. No seasoning required. It’s a low Calorie and no Oil recipe for Dosa or Chapathi.

Heat oil in a large kadai. Add the Mustard seeds, when it starts to sputter, add the Urud Dal. When the Dal turns light brown. Add the Green chillis, Asafoetida, Curry leaves and Turmeric Powder and turn off the heat completely. Immediately, add lemon juice (readymade or from fresh lemon) and add the salt. Stir well. Now mix the rice gently in the seasoning until the rice content turns yellow. (Taste the rice, and adjust the lemon and salt according to your taste.) Mix well for equal distribution of the seasoning and garnish with Cashews. Serve warm. Many ingredients, but takes very less time to prepare.

Nov 2, 2006

Here is the recipe for the south Indian dessert, Kesari using Regular Rava. I have added orange red edible color to it instead of using saffron. This kesari differs from fine rava kesari in measurements but not in the procedure. Let me tell you exactly how the kesari is done using regular rava.[ Click here for Kesari with fine rava ].

Ghee roast the Rava and keep it aside. Heat water in a heavy kadai. When it starts to boil reduce the heat and add the Rava slowly (keep stirring while adding, to avoid lumps). Keep stirring until most of the moisture is absorbed and the rava is fully cooked. Add the food color and stir. Then, add the sugar slowly, while stirring at the same time. You will notice the consistency loosening. Add the cardamom. Keep stirring until the kesari thickens. It will start sticking to the bottom when all the moisture is absorbed. Now, add the Ghee and stir well. Garnish with raisins/cashews. Serve hot or at room temperature.

This is a very simple way of making Tomato Rice, especially when we have to get ready the lunch box in the busy morning hours. I cook rice in my Microwave rice cooker. The rice grains do not stick to each other which is good for all kinds of Mixed rice recipes.

Heat oil in a kadai and add mustard seeds, when it sputters, add the urud dal, When the urud dal turns slightly brown, add the green chillis. Add the onion and sauté until it turns translucent. Add the tomatoes and sauté until the tomatoes are cooked and blends with the onion. Now add the turmeric powder, asafoetida and Salt. Stir well. Add the mint leaves and curry leaves and salt and stir well. Reduce the heat completely and add the rice and mix gently until the white rice grain is not seen. Serve hot with chips/raitha.

Nov 1, 2006

Being a great lover of Strawberries, I wanted to try some new recipe out of this colorful delicious fruit. I wanted to add some spice to it with a touch of sourness and …..came the recipe “ Strawberry Pickle”. Sounds peculiar, but worth the try. The first time I tasted the pickle, I swear, it did not impress me much. But I never knew that, it would take sometime to acquire the new taste. I started loving this yummy pickle especially with curd rice, a combination never heard of. Dear Strawberry lovers, I present to you the recipe for the tasty “Strawberry Pickle”.

Put the chopped Strawberries in a bowl, add the lime juice, red chilli powder, turmeric powder, and salt and mix gently. Heat oil and add the mustard seeds, when it sputters, add the Jeera, dhania powder and Aniseeds. Now add this to the prepared Strawberries and mix well. Remains fresh for 1 day when refrigerated in an airtight container.